The following information is compiled from a variety of resources throughout the baking industry. I select from a variety of different companies who carry amazing products; depending on what product I will be needing or making.  Make sure to check back frequently for updates and product recommendations.

Differences Between Flavors, Baking Emulsions, Concentrated Oils, Extracts, Liquors, Powdered Flavoring

Concentrated Oil Flavors

Concentrated oil flavors are prefect for flavoring your chocolate or candy coating. Because the flavor or oil itself is not diluted in water or alcohol like many weaker flavors, these concentrated flavors are safe for chocolate. You never want to add water or alcohol based product such as an extract, as it may thicken or ‘seize’ your chocolate or candy coating. Concentrated flavors can be 3 to 4 times stronger than the extracts or flavors you can find in the grocery. If you are using a concentrated flavor in place of an extract, be sure to use 1/3 of what your recipe calls for. Super-strength flavors and oils can also be used in hard candies, frostings, and fudges.

Super Strength Flavors ~ Also known as Candy Oils or Flavoring Oils

“A little goes a long way!”

The most concentrated type of flavoring.  These intense and exceptionally versatile flavors are all appropriate for the higher temperature demands of hard candy making but can also be used to flavor just about anything!  Although often referred to as flavoring “oils”, they do not contain vegetable oil.  Many of these flavors are natural essential oils derived from the peel, flower or leaf of plants.

LorAnn Brand Super Strength Flavors and Essential Oils are 3X to 4X stronger than typical alcohol-based extracts.

Use LorAnn Super Strength Flavors in:

  • Hard candy & confections such as cake pops, fudges, marshmallows, and brittle.
  • Most flavors are appropriate in chocolates – their are super strength flavors especially for chocolate.
  • All baked goods such as cakes, cookies, muffins, frosting and fondant (use 1/4 to 1/2 teaspoon per 1 cup butter or fat)
  • Personal Note: Love to use English Toffee oil base flavor in American Buttercream
  • Ice cream & frozen dairy

Bakery Emulsions

Bakery emulsions are water-based alternatives to baking extracts.  When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and will not “bake-out” when exposed to heat.   Bakery Emulsions offer superior results at a great value. Use the bakery emulsions in any baked goods; cookies, cakes, sweet breads, and pastries. Or use them in frosting’s, glazes, fondant, and fillings. 1 tsp. of extract is equal to 1 tsp. of bakery emulsion.

Flavoring and Extracts

Flavorings & Extracts come in many forms. The differences depend largely on the ingredients used to make the product. They are used to add flavor to chocolates, baked goods, icing, etc. While some applications can use these flavors interchangeably, other applications may only use specific types of flavoring.

Extracts and flavors are similar to each other in the applications they are used. Extracts contain alcohol as a base, whereas most flavors use either propylene glycol or glycerin. There can be pure extracts, which use essential oils from raw materials mixed with the alcohol base, or imitation, which use artificial flavors or a mixture of natural and artificial.  Extracts and flavorings are used in baked goods, frosting’s, ice cream, and almost anything else calling for flavor.


Liqueurs, spirits and wines add flavor to many foods. Some may not have the exact flavoring needed for a recipe or some people cannot have alcohol.  Liquor is usually sweetened  flavored with fruit, spices, nuts, herbs, or seeds.

Alcoholic beverages are used as a flavoring in recipes. It also adds in liquid so you would have to adjust the recipe accordingly.

The following chart comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking and baking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.

Preparation Method  / Percent Retained

  • alcohol added to boiling liquid & removed from heat / 85%
  • alcohol flamed / 75%
  • no heat, stored overnight / 70%
  • baked, 25 minutes, alcohol not stirred into mixture / 45%
  • baked/simmered dishes with alcohol stirred into mixture:
  • 15 minutes cooking time / 40%
  • 30 minutes cooking time / 35%
  • 1 hour cooking time / 25%
  • 1.5 hours cooking time / 20%
  • 2 hours cooking time / 10%
  • 2.5 hours cooking time / 5%

Powdered Flavors- Preferred & Endorsed by Kathleen to use in “A Royal Mix” & All Other Applications for Flavoring

Perfect Palate™ by More Than Cake is an innovative new powdered flavoring that transforms traditional fondant, icing, and batter into delectable works of art. Unlike liquid-based flavorings, Perfect Palate™ won’t change the color or texture of your favorite fondant, icing, or batter. And with an incredible selection of more than 32 flavors, we’re sure to have one that fits you or your client’s taste. Add flavorful realism to your next culinary creation.  They have an incredible line  Order Perfect Palate™ today!

With the exception of “flavoring fondant”, Perfect Palate flavors give you a quicker blend when dissolve in a drop of water before adding to your recipe.

FAQ about – Perfect Palate ® Powdered Flavoring

Why should I use Perfect Palate?
Perfect Palate is our branded line of flavors. Our library has reached 33 flavors in all. We continually listen to what our customers are looking for and strive to add new innovative profiles to our offering.
What is different about our powder flavors, verses others? Our Powders do not compromise the color or integrity of your product. Not all products can take on liquid without a negative effect. Example: Fondant, Chocolate.
Why use Perfect Palate vs liquid flavors?  What makes Perfect Palate perfect? You can add a powdered flavor to your fondant and get an excellent tasting product without compromising the integrity of the fondant. Your consumer will not know it’s there until they taste it. Get flavor without adding moisture.
Perfect Palate can also be used in buttercreams, batters, chocolate, glazes and baking applications. For these applications, we recommend adding the flavor to a drop of water to activate.
Do our flavors affect color?
No, our flavors do not add color. Most of the flavors are light to white in color. So little of the flavor is used, it does not contribute color to your mix.
Do we have recipes showing how to use powder flavors? We have suggested uses and instructions on the label.  More to come on our website.
Are all the flavors Natural?
We do offer several Natural flavors. However, many of our flavors are a natural blend.
What Is the best way to use the powder flavors?
When adding flavor to a recipe that calls for liquid, it’s best to dissolve your powder into the liquid for a quicker blend. When adding to fondant, it is suggested that you add your flavor and kneed for several minutes until blended. Wrap in plastic wrap and let it rest. The flavor will get stronger as it rests. We suggest flavoring your fondant a few hours before using it on a cake. For small batches, shorter time is fine. Taste and add only by pinch until desired taste. Remember it gets stronger as it rests. MORE IS NOT BETTER.  Too much added will cause a bitter taste.
How long does it take to taste the flavor?
If added to liquid, immediately. In fondant, the true flavor will come thru after it rests.
Can you combine Flavors?
Yes. Have fun!!! If you create our next great flavor, let us know.
When flavoring a beverage, do you taste the flavor right away or does it have to sit?
The flavor activates quicker when immersed in water. Go to our website for recommendations on usage.
Is Perfect Palate flavors sugar free?
None of our flavors have added sugars. The use of dextrose as a carrier does contribute minimal carbs.
What is the shelf life of the flavors?
Most flavors have a shelf life of approximately 18 months once opened if kept in a sealed tight jar in ambient temperatures. Extreme heat or freezing can breakdown the flavor. Citrus flavors tend to be more sensitive to air exposure and will degrade a little sooner.
Do I go to More Than Cake or The Flavor Gourmet to purchase your product?
More Than Cake has a website to share all new information about our product line, where
You can see us at a local show and our recipes. You can purchase our product at The Flavor Gourmet where we have set up a convenient portal for your ordering. The Flavor Gourmet can be accessed through MoreThanCakeOnline as well.
I am a retailer. Can I purchase your flavors in bulk?
We welcome our fellow business owners looking for wholesale pricing. Please contact us at


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